Recipe Thai mango with rice


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Prep time: 5 mins
Cooking time: 1 hour 20 mins
(serves 4-6)

  • 100ml water
  • 20g brown sugar
  • 150g palm jaggery
  • 200g tinned coconut cream
  • 20g white sugar
  • 2 Thai mangos, sliced roasted sesame seeds, for garnishing

1. Steam glutinous rice or cook it in a rice cooker until soft and mushy, about 45 minutes.
2. Meanwhile, make sauce. Boil water, add brown sugar and palm jaggery. Reduce over low heat until it attains
a honey-like consistency, about 20 minutes. Set aside.
3. Mix coconut cream and white sugar, then reduce to around 150ml over low heat for about 10 minutes.
4. Add coconut cream mixture and coconut sauce to rice and mix well. Let mixture cool down to room temperature.
5. Serve rice cold with slices of Thai mango. Garnish with roasted sesame seeds.
350g Thai glutinous rice (raw weight, then soak
in water)